Vegan Scrambled Eggs Oatmeal [Guest Post]

Hi! I’m Cathy and it’s my third guest post on Lauren’s blog. [Check out her other posts: Cinnamon-Tahini Icing and Cherry Chili Brownie Baked Oatmeal!] Today I’m presenting you a recipe for vegan “Scrambled Eggs” Oatmeal.

I had a strange relationship with eggs before going vegan: I loved when my Grandma prepared me French toasts (vegan French toasts are on my “to do” list), didn’t care if there were eggs in a cake I ate but when I had to cook with eggs, I was grossed out and scared that I’ll be afflicted with Salmonellosis. Eggs were definitely not something I missed when I started plant-based diet.

My Polish vegan Internet friends often share pictures of their scrambled tofu. It looks like egg, they swear it tastes like egg and I honestly never wanted to try it…but one day I was in the mood to experiment and decided to make different version of vegan scrambled eggs… with oats. I  love tofu but I love oatmeal more 🙂

There’s only one secret ingredient that makes this oatmeal so eggy: black salt, or Kala Namak. There are many vegan substitutes of eggs: banana, chia eggs, chickpea flour but only black salt gives such a strong egg flavour that even egg-eaters think it’s a real egg. It’s because this salt is very high in sulphur compounds. Because its intense taste you need to be very careful with how much you use! (I have a one kilogram bag of black salt and I’ll probably never finish it).

Vegan Scrambled Eggs Oatmeal [Guest Post by Cathy]

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup of oats
  • 1 cup of unsweetened milk
  • 1/4 teaspoon of black salt (or more if you really like the taste of eggs!)
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of nutritional yeast (I added more because I absolutely love it!)
  • 1 small minced clove of garlic (optional but suggested, can be omitted if you don't want to have garlicky breath!)
  • Pinch of black pepper,
  • Pinch of chili cayenne
  • Handful of kale or spinach (I used frozen lake)
  • 1/2 tablespoon of chopped parsley

How to make it:

  1. Bring milk (I used 1/2 cup of homemade hazelnut milk and 1/2 cup of water) to the boil, add oats and reduce heat to medium.
  2. Once more of the liquid has absorbed, add all spices (black salt, black pepper, nutritional yeast, turmeric), garlic, kale and parsley. Stir.
  3. When your pleased with consistency of the oatmeal transfer to bowl and add toppings (I used sliced radishes, arugula and homegrown sprouts) or serve it on toast! 😉
http://www.theoatmealartist.com/vegan-scrambled-eggs-oatmeal-guest-post/

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.


4 Responses to Vegan Scrambled Eggs Oatmeal [Guest Post]

  1. Wow, that oatmeal really does look like eggs! I don’t miss eggs either since going vegan, but I’m curious enough to give this a try. Thanks for the creative idea!

  2. Lauren says:

    This is so creative! I can’t wait to try it!

  3. OH man I LOVE nutritional yeast. I wouldn’t have thought that it with black salt it would taste like egg. I’m very intrigued.

  4. Kris says:

    I can’t wait to try this ! Thinking maybe it can also be adapted to make it taste similiar to egg salad. Here’s to experimenting and thanks for the inspiration : )))

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